SUMMARY:

Responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are satisfied.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

  • Interacts effectively with the public and Team Members. Perform excellent customer service at all times.
  • Responsible for the staffing, training evaluating and coordination of all food production Team Members.
  • Ensures all specs in all recipes and food apportionment are met.
  • Maintains excellent kitchen hygiene conditions at all times.
  • Controls food and labor costs on a continual basis within approved budgetary controls.
  • Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the Manager of the venue.
  • Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
  • Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
  • Assists in the preparation, portioning and garnishment of all foods.
  • Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Team Members.
  • Provides all Team Members with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.
  • Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Team Member relations.
  • Responsible for maintaining a consistent, regular attendance record.
  • May be used as an usher as needed by management for events.
  • Any reasonable request made by management.

SUPERVISOR RESPONSIBILITIES:

Supervises all Kitchen Team Members.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

EDUCATION and/or EXPERIENCE:

High School diploma or GED required. Minimum of four to six years previous experience as a chef in a full-service restaurant or hotel, with progressive supervisory experience. Certification preferred.

SPECIAL QUALIFICATIONS:

Strong interpersonal and communication skills required.

LANGUAGE SKILLS:

Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference.

Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the Team Member is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Team Member frequently is required to stand and walk.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Bending, lifting over 50 pounds at a time, standing for several hours at a time.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.

The noise level in the work environment is usually moderate to loud. When on the casino floor, the Team Member will be exposed to a smoke-filled environment.